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Artykuły w czasopismach na temat „Dairy processing”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 1 sierpnia 2024

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1

Bailey, Kenneth W. "Dairy processing." Veterinary Clinics of North America: Food Animal Practice 19, no. 2 (July 2003): 295–317. http://dx.doi.org/10.1016/s0749-0720(03)00026-4.

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2

Hayes, Susan, and Judy Buttriss. "DAIRY PRODUCT PROCESSING." Nutrition & Food Science 86, no. 5 (May 1986): 19–20. http://dx.doi.org/10.1108/eb059137.

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3

YAMAGUCHI, Takayoshi. "Dairy Processing in Tibet." Japanese Journal of Human Geography 56, no. 3 (2004): 310–25. http://dx.doi.org/10.4200/jjhg1948.56.310.

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Tamime, Adnan Y. "Dairy Processing-Improving Quality." International Journal of Dairy Technology 57, no. 4 (November 2004): 246. http://dx.doi.org/10.1111/j.1471-0307.2004.00154.x.

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Wechsler, D. "Dairy processing: improving quality." LWT - Food Science and Technology 37, no. 5 (August 2004): 582. http://dx.doi.org/10.1016/j.lwt.2004.01.004.

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6

Kelly, Alan L. "Dairy processing: improving quality." International Dairy Journal 14, no. 5 (May 2004): 465. http://dx.doi.org/10.1016/j.idairyj.2003.11.001.

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Донская, Галина Андреевна. "Innovative technologies of dairy processing." Food processing industry, no. 7 (June 27, 2021): 55–58. http://dx.doi.org/10.52653/ppi.2021.7.7.017.

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В настоящее время для производства питьевого пастеризованного молока в промышленных масштабах используют тепловую обработку (традиционный способ), бактофугирование, микрофильтрацию с кратковременной пастеризацией. С позиции потребителей качество молока и молочных продуктов определяется прежде всего вкусовыми свойствами, микробиологической безопасностью и сроками хранения. Известно, что увеличение сроков хранения молока достигается путем избыточных температурных воздействий. При этом происходят значительные изменения в составе белковой фазы, снижается биологическая ценность молока. Бактофугиров

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8

Walton, M. "Energy Use in Dairy Processing." International Journal of Dairy Technology 60, no. 1 (February 2007): 60–61. http://dx.doi.org/10.1111/j.1471-0307.2007.00257.x.

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9

Jackson, John R. "CURRENT PROBLEMS IN DAIRY PROCESSING." Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie 19 (November 13, 2008): 44–50. http://dx.doi.org/10.1111/j.1744-7976.1971.tb01181.x.

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10

Flint, Steve, Phil Bremer, John Brooks, Jon Palmer, Faizan Ahmed Sadiq, Brent Seale, Koon Hoong Teh, Shuyan Wu, and Siti Norbaizura Md Zain. "Bacterial fouling in dairy processing." International Dairy Journal 101 (February 2020): 104593. http://dx.doi.org/10.1016/j.idairyj.2019.104593.

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11

Ubaydullaeva, Nilufar B., Dilrabo Q. Maksumova, Shaxzoda J. Shosalimova, and Mohamed Rifky. "Characteristics of secondary dairy raw material obtained during dairy processing." E3S Web of Conferences 486 (2024): 02025. http://dx.doi.org/10.1051/e3sconf/202448602025.

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This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by-products such as skim milk, buttermilk and whey is called “secondary dairy raw material”. Enzymatic hydrolysis of kappa-casein is the particular process that starts the coagulation of milk and the casein micelles’ characteristics change and become unstable and begin to combine. A 3-dimensional network of casein micelles eventually emerges as aggre

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12

Moschopoulou, Ekaterini. "Novel Processing Technology of Dairy Products." Foods 10, no. 10 (October 11, 2021): 2407. http://dx.doi.org/10.3390/foods10102407.

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13

Samkutty, Pushpa J., and Ronald H. Gough. "FILTRATION TREATMENT OF DAIRY PROCESSING WASTEWATER." Journal of Environmental Science and Health, Part A 37, no. 2 (January 31, 2002): 195–99. http://dx.doi.org/10.1081/ese-120002582.

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14

Soboh, Rafat A. M. E., Alfons Oude Lansink, and Gert Van Dijk. "Efficiency of European Dairy Processing Firms." NJAS - Wageningen Journal of Life Sciences 70-71 (December 2014): 53–59. http://dx.doi.org/10.1016/j.njas.2014.05.003.

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15

McIntosh, Shane, Louise Hunt, Emma Thompson Brewster, Andrew Rose, Aaron Thornton, and Dirk Erler. "Struvite Production from Dairy Processing Waste." Sustainability 14, no. 23 (November 28, 2022): 15807. http://dx.doi.org/10.3390/su142315807.

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Food security depends on sustainable phosphorus (P) fertilisers, which at present are mostly supplied from a finite rock phosphate source. Phosphate (PO43−) and ammonium (NH4+) in dairy processing wastewater can be recovered as struvite (Mg + NH4+ + PO43− 6H20), a nutrient rich mineral for fertiliser application. The objectives of this study were to (1) quantify the effects of, pH, temperature and Mg: PO43− dosing rates on nutrient (PO43− and NH4+) removal and struvite precipitation from post anaerobic digested dairy processing wastewater, and (2) co-blend different dairy processing wastewater

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16

FÎNTÎNERU, Gina, Vasilica STAN, and Elena STOIAN. "CONCENTRATION AND CONSOLIDATION TRENDS IN ROMANIA’S DAIRY PRODUCTION AND PROCESSING SECTOR." International Journal of Scientific Research 2, no. 8 (June 1, 2012): 92–94. http://dx.doi.org/10.15373/22778179/aug2013/29.

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17

ARIMI, SAMUEL M., ELLIOT T. RYSER, TODD J. PRITCHARD, and CATHERINE W. DONNELLY. "Diversity of Listeria Ribotypes Recovered from Dairy Cattle, Silage, and Dairy Processing Environments." Journal of Food Protection 60, no. 7 (July 1, 1997): 811–16. http://dx.doi.org/10.4315/0362-028x-60.7.811.

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Listeria strains isolated over the past 10 years from farms and dairy processing environments were subjected to strain-specific ribotyping using the automated Riboprinter microbial characterization system, alpha version (E. I. du Pont de Nemours & Co., Inc.). A total of 388 Listeria isolates from 20 different dairy processing facilities were examined along with 44 silage, 14 raw milk bulk tank, and 29 dairy cattle (26 udder quarter milk, 1 brain, 1 liver, and 1 aborted fetus) isolates. These 475 isolates included 93 L. monocytogenes, 362 L. innocua, 11 L. welshimeri, 6 L. seeligeri, 2 L. g

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18

Miller, Gregory D., Tab Forgac, and David Pelzer. "Benefits of the National Dairy Council to the Dairy Processing Industry." Journal of Dairy Science 77, no. 7 (July 1994): 1929–32. http://dx.doi.org/10.3168/jds.s0022-0302(94)77138-1.

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19

Kumar, P. Ashok, and K. Sayulu. "Procurement and Processing Practices of Dairy Products-A Study of Karimnagar Dairy." SEDME (Small Enterprises Development, Management & Extension Journal): A worldwide window on MSME Studies 34, no. 4 (December 2007): 57–71. http://dx.doi.org/10.1177/0970846420070406.

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20

Geary, U., L. Shalloo, and N. Lopez. "Development of a dairy processing sector model for the Irish dairy industry." Advances in Animal Biosciences 1, no. 1 (April 2010): 335. http://dx.doi.org/10.1017/s2040470010004784.

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21

Bykovskaya, N., I. Vlasova, and V. Kiryan. "Relationship of the dairy industry with processing." IOP Conference Series: Earth and Environmental Science 274 (June 7, 2019): 012078. http://dx.doi.org/10.1088/1755-1315/274/1/012078.

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22

Yan, M. J., and N. M. Holden. "Water use efficiency of Irish dairy processing." Journal of Dairy Science 102, no. 10 (October 2019): 9525–35. http://dx.doi.org/10.3168/jds.2019-16518.

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23

Popović, Rade, and Dalibor Panić. "Technical efficiency of Serbian dairy processing industry." Ekonomika poljoprivrede 65, no. 2 (2018): 569–81. http://dx.doi.org/10.5937/ekopolj1802569p.

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24

Robinson, R. K. "Milk and dairy products. Properties and processing." Food Chemistry 45, no. 5 (January 1992): 376. http://dx.doi.org/10.1016/0308-8146(92)90042-z.

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25

Devi, Anastasia Fitria, Roman Buckow, Yacine Hemar, and Stefan Kasapis. "Structuring dairy systems through high pressure processing." Journal of Food Engineering 114, no. 1 (January 2013): 106–22. http://dx.doi.org/10.1016/j.jfoodeng.2012.07.032.

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26

Ostojić, S., M. Pavlović, M. Živić, Z. Filipović, S. Gorjanović, S. Hranisavljević, and M. Dojčinović. "Processing of whey from dairy industry waste." Environmental Chemistry Letters 3, no. 1 (June 2, 2005): 29–32. http://dx.doi.org/10.1007/s10311-005-0108-9.

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27

MALDONADO-SIMAN, EMA, CARLA S. GODINEZ-GONZALEZ, JOSE A. CADENA-MENESES, AGUSTÍN RUÍZ-FLORES, and GILBERTO ARANDA-OSORIO. "TRACEABILITY IN THE MEXICAN DAIRY PROCESSING INDUSTRY." Journal of Food Processing and Preservation 37, no. 5 (March 2, 2012): 399–404. http://dx.doi.org/10.1111/j.1745-4549.2011.00663.x.

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28

Chandrapala, Jayani, and Thomas Leong. "Ultrasonic Processing for Dairy Applications: Recent Advances." Food Engineering Reviews 7, no. 2 (December 9, 2014): 143–58. http://dx.doi.org/10.1007/s12393-014-9105-8.

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29

Гербер, Юрий, Yuriy Gerber, Александр Гаврилов, and Alexander Gavrilov. "Machine Processing of Milk in Dairy Production." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 375–82. http://dx.doi.org/10.21603/2074-9414-2019-3-375-382.

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For fermented milk products, consistency plays a leading role: it provides a quality product and shapes consumer demand. There have been numerous studies of the effect of the technological process on the properties of sour cream, kefir, etc. However, these studies were performed after the introduction of ferment. Thus, the effect of parameters of thermal and mechanical treatment during the primary stage on the physical and mechanical properties of fermented milk products remains understudied. The research objective was to confirm the following hypothesis: the parameters of homogenization durin

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30

Lloyd, Linda L., and John F. Kennedy. "Milk and dairy products: Properties and processing." Carbohydrate Polymers 20, no. 4 (January 1993): 315–16. http://dx.doi.org/10.1016/0144-8617(93)90106-e.

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31

Naumenko, O. V., S. G. Danylenko, K. V. Kopylova, and S. M. Gunko. "Influence of Physical-Chemical Factors of Phages Isolated in Dairy Processing Plants of Ukraine." Mikrobiolohichnyi Zhurnal 82, no. 6 (November 30, 2020): 84–93. http://dx.doi.org/10.15407/microbiolj82.06.084.

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When establishing a bacteriophage control system, it is important to introduce new modern approaches to dairy production, including the use of effective, cost-profitable washing and disinfection programs that can provide not only microbiological but also virological safety for production and target products. At the same time, information on reliable anti-phage treatment in dairy processing plants is extremely limited. Aim. Investigation of the virucidal activity of some disinfectants, depending on the composition, treatment conditions and titer of phage contamination. Methods. The objects of t

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32

Schlegelová, J., V. Babák, M. Holasová, L. Konstantinová, L. Necidová, F. Šišák, H. Vlková, P. Roubal, and Z. Jaglic. "Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 450–61. http://dx.doi.org/10.17221/65/2009-cjfs.

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The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfaces after sanitation was investigated during the period of 2005&ndash;2006 in three dairy cattle farms (120 samples), one dairy (124 samples), and two meat processing plants (160 samples). A total of 1409 isolates were identified. The epidemiological characterisation and determination of the virulence factors and antimicrobial resistance were performed on selected isolates. The level of bacter

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33

Luhovskyi, Oleksandr, Irуna Bernyk, Igor Gryshko, Tetiana Zheliaskova, and Viacheslav Zheliaskov. "Ultrasound homogenization in the production of dairy products." Mechanics and Advanced Technologies 7, no. 2 (98) (October 6, 2023): 179–84. http://dx.doi.org/10.20535/2521-1943.2023.7.2.278901.

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This paper discusses traditional methods of primary milk processing and substantiates the perspective of using ultrasound for milk processing through non-thermal methods. The mechanism of ultrasound homogenization is described, along with the structural features and main components of equipment for ultrasound milk processing. The impact of ultrasound processing on the organoleptic properties of dairy products is investigated in comparison to traditional processing methods. An experimental method of ultrasound milk homogenization using equipment with an ultrasonic cavitation is also examined.

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34

Saloni, Shweta, Vipul Jaglan, Sindhu, and Vaibhav Vyas. "Non thermal techniques for dairy food processing applications." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 11, Special (April 15, 2018): 142–48. http://dx.doi.org/10.15740/has/ijae/11.sp.issue/142-148.

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35

Stabel, J. R. "Effective Methods for Postharvest Intervention in Dairy Processing." Journal of Dairy Science 86 (June 2003): E10—E15. http://dx.doi.org/10.3168/jds.s0022-0302(03)74035-1.

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36

Kang, Young-Jae, and Joseph F. Frank. "Characteristics of Biological Aerosols in Dairy Processing Plants." Journal of Dairy Science 73, no. 3 (March 1990): 621–26. http://dx.doi.org/10.3168/jds.s0022-0302(90)78712-7.

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37

Wang, Tong. "Extraction of phospholipids from dairy processing by-products." INFORM International News on Fats, Oils, and Related Materials 32, no. 1 (January 1, 2021): 12–15. http://dx.doi.org/10.21748/inform.01.2021.12.

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38

Kertész, Szabolcs, Zsuzsanna László*, Endre Forgács, Gábor Szabó, and Cecilia Hodúr. "Dairy wastewater purification by vibratory shear enhanced processing." Desalination and Water Treatment 35, no. 1-3 (November 2011): 195–201. http://dx.doi.org/10.5004/dwt.2011.2485.

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39

Lapidakis, Nikolaos, and Georgios A. Fragkiadakis. "Dairy Processing: The Soft Spreadable Cheese Xygalo Siteias." Processes 10, no. 1 (December 31, 2021): 80. http://dx.doi.org/10.3390/pr10010080.

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The aim of cheese manufacturers is to produce high quality and safe products. Along the food chain of “milk to cheese and food products”, milk is collected, transferred, and managed in a standardized manner; processing results in safe, ready-to-eat products, of high nutritional quality. Soft, acid cheeses are prepared in various regions of Greece, mainly from ewe milk, goat milk, or their mixtures. They are produced from the rennet and/or acid coagulation of thermally-treated, full-fat milk undergoing acidification/curdling and ripening. Xygalo Siteias is a Greek soft cheese, produced in the a

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40

Ashokkumar, Muthupandian, Raman Bhaskaracharya, Sandra Kentish, Judy Lee, Martin Palmer, and Bogdan Zisu. "The ultrasonic processing of dairy products – An overview." Dairy Science & Technology 90, no. 2-3 (November 10, 2009): 147–68. http://dx.doi.org/10.1051/dst/2009044.

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41

O'CONNORI, WILLIAM, STEPHEN McENTEE, and DONAL O'CALLAGHAN. "In-line viscometry in the dairy processing industry." International Journal of Dairy Technology 48, no. 2 (May 1995): 44–49. http://dx.doi.org/10.1111/j.1471-0307.1995.tb02465.x.

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Mistry, V. V. "066 Midwest dairy processing needs, trends, and changes." Journal of Animal Science 94, suppl_2 (April 1, 2016): 30–31. http://dx.doi.org/10.2527/msasas2016-066.

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43

Berhe, Tesfemariam, Eyassu Seifu, Richard Ipsen, Mohamed Y. Kurtu, and Egon Bech Hansen. "Processing Challenges and Opportunities of Camel Dairy Products." International Journal of Food Science 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/9061757.

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A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can r

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44

Doucouliagos, Hristos, and Phillip Hone. "The efficiency of the Australian dairy processing industry." Australian Journal of Agricultural and Resource Economics 44, no. 3 (September 2000): 423–38. http://dx.doi.org/10.1111/1467-8489.00118.

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45

Austin, John W., and Gilles Bergeron. "Development of bacterial biofilms in dairy processing lines." Journal of Dairy Research 62, no. 3 (August 1995): 509–19. http://dx.doi.org/10.1017/s0022029900031204.

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SummaryAdherence of bacteria to various milk contact sites was examined by scanning electron microscopy and transmission electron microscopy. New gaskets, endcaps, vacuum breaker plugs and pipeline inserts were installed in different areas in lines carrying either raw or pasteurized milk, and a routine schedule of cleaning-in-place and sanitizing was followed. Removed cleaned and sanitized gaskets were processed for scanning or transmission electron microscopy. Adherent bacteria were observed on the sides of gaskets removed from both pasteurized and raw milk lines. Some areas of Buna-n gaskets

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46

Chen, G. Q., S. L. Gras, and S. E. Kentish. "The application of forward osmosis to dairy processing." Separation and Purification Technology 246 (September 2020): 116900. http://dx.doi.org/10.1016/j.seppur.2020.116900.

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Burgess, Sara A., Denise Lindsay, and Steve H. Flint. "Thermophilic bacilli and their importance in dairy processing." International Journal of Food Microbiology 144, no. 2 (December 2010): 215–25. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.09.027.

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Reilly, Matthew, Andrew P. Cooley, Duarte Tito, Savvas A. Tassou, and Michael K. Theodorou. "Electrocoagulation treatment of dairy processing and slaughterhouse wastewaters." Energy Procedia 161 (March 2019): 343–51. http://dx.doi.org/10.1016/j.egypro.2019.02.106.

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Coutinho, Nathalia M., Marcelo R. Silveira, Ramon S. Rocha, Jeremias Moraes, Marcus Vinicius S. Ferreira, Tatiana C. Pimentel, Monica Q. Freitas, et al. "Cold plasma processing of milk and dairy products." Trends in Food Science & Technology 74 (April 2018): 56–68. http://dx.doi.org/10.1016/j.tifs.2018.02.008.

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Greene, Annel K., Vikki B. Smith, C. R. Smith, and John A. Hanckel. "Target flowmeter used in a dairy processing plant." International Dairy Journal 3, no. 7 (January 1993): 663–67. http://dx.doi.org/10.1016/0958-6946(93)90107-b.

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